Roasted Spaghetti Squash with Italian Sausage, Peppers, onions and Cheesy Béchamel Topping
Serves 435 mins prep55 mins cook
I honestly never knew spaghetti squash could be so delicate and delicious, I guess all it takes it to cook the squash perfectly Al dente and pair it well caramelized sausage and veggies and top it with cheesy béchamel to bring it to the next level!
0 servings
What you need
Instructions
1. Preheat oven at 400 F; 2. Wash, half and de-seed squash; season with olive oil, salt and pepper and roast open side down for about 45 mins; 3. In the meantime, sauté your peppers and onions in olive oil, salt and pepper until caramelized and set aside; 4. Take sausage out of the casing, crumble it up and cook until golden; mix with the peppers and onions; 5. To make the Béchamel melt butter over medium heat, stir in flour and slowly incorporate the milk; season with salt and pepper; keep covered; 6. Once squash is roasted, tear the strings apart with a fork; add the sausage mix, Béchamel, cheeses and sage leaves on top and roast at 450 F on the top rack for about 10 mins until the cheesy is bubbly and enjoy! 7. Note: Rub sage leaves with olive oil so they won’t burn!View original recipe